Whine Not White Sangria
Certain dishes seem to be more intimidating to prepare than the others. For me, it’s whenever I see seemingly upscale items creep up the ingredients list, such as difficult-to-find Indian spices, fresh berries grown overseas, or a splash of good wine. Being a wine aficionado myself, this often means I almost always have a bottle or two in my fridge—and because I live by myself, these bottles of wine are often left open and largely unconsumed for weeks at a time (gone are the days when I can consume a bottle in just one sitting). The drawback? They lose their umph as days pass, and I find myself constantly fighting off the nagging desire to discard them down the kitchen sink.
That’s too much a waste, of course. So when I was recently left with a bottle of unconsumed white wine, I thought of making one of the most versatile and refreshing beverages there is: sangria.
With the word originating from sangre (the Spanish term for blood), sangria is typically made with red wine. However, white wine sangria is not unheard of. It is a refreshing alternative to its more ubiquitous red and velvety sister, known as sangria blanca. Blanca means “white” in the Spanish language.
Whether red or white, sangria is infused with fruits to give it a refreshing flavor. You can add any fruit that suits your taste, from berries to melons to core. I took a particular liking to citrus fruits for this one, because ah, summer.
To further enhance the flavor, you may want to add orange juice, and sometimes, brandy or rum. Carbonated water adds a pleasant fizz, though personally, I prefer to just keep it simple. Disregard the additional liquor if you like it light.
- 1 bottle (750 mL) Dry white wine
- 2 tablespoons sugar
- ¼ cup fresh orange juice
- ¼ cup spiced rum
- 1 Fuji apple, core removed and sliced
- 1 fragrant pear, core removed and sliced
- 1 ponkan, sliced and seeds removed
- 1 lemon, sliced and seeds removed
- Ice for serving
- Pour the white wine in a pitcher.
- Add the sugar and stir until completely dissolved.
- Stir in the orange juice and the rum.
- Add the apple, pear, orange and lemon slices.
- Serve with lots of ice.
As with many other food bloggers out there, I am no chef. I come with no culinary training whatsoever, and so it’s not at all surprising that my kitchen adventures are punctuated by frequent mishaps and blunders. Yet, there are recipes that I seem to make much better than others. And so, after years of prodding from family and friends, here I am, sharing the little that I know.
Why “gourmand,” you ask? Simply because I like making and eating good food. I can eat a lot, too—so there you go!